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Es Cantonet from Santanyí

Homemade pasta with mushrooms

Es Cantonet begins to smell like firewood and will soon light his fireplace. Mushrooms have invaded the kitchen and are very present during the months when they are the queens of gastronomy. Here they are prepared in many ways, but one of the most requested is with the fantastic fresh homemade pasta that the chef prepares.

Erik Eckfelder is the creator of this space located in a corner of Santanyí. This German chef who was clear that he did not want to work in Germany, loves combining ingredients and experiences learned so that his dishes do not necessarily have to carry a label.

Homemade mushroom pasta, a specialty of Es Cantonet

The preparation of homemade pasta has no secrets ... for the chef. It ensures that you only have to mix flour, wheat semolina, eggs, a little vinegar, a little oil and a little mushroom powder. This is how the pasta already acquires the characteristic flavor of this recipe.

The secrets of the filling

The chef at Es Cantonet explains that to make the filling he uses a small onion, a little garlic and a variety of mushrooms that are currently on the market. He cuts them into cubes and makes a sauce with a little butter, salt, pepper and parsley.

Presentation for diners

It comes to the table exquisitely accompanied by a selection of mushrooms and the chef advises pairing it with a Ribas wine made in Consell.



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